FILIPINO CHICKEN ADOBO (ADOBONG MANOK)
Make and share this Filipino Chicken Adobo (Adobong Manok) recipe from Food.com.
Provided by CraftScout
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring to a boil the first 6 ingredients. Simmer for about 50 minutes until the chicken is tender and sauce is reduced by half. I simmered with the lid on for about 35 minutes and took the lid off the last 15 to let the sauce reduce.
- Add salt to taste. Serve hot with rice.
Nutrition Facts : Calories 317.9, Fat 20.8, SaturatedFat 6, Cholesterol 103.5, Sodium 1438, Carbohydrate 1.8, Fiber 0.3, Sugar 0.4, Protein 28.3
FILIPINO CHICKEN ADOBO (FLAVOUR KAPOW!)
Recipe video above. One of the most amazing Asian chicken thigh recipes I have ever come across. Intense in flavour, but so fast and easy to prepare! Chicken is so tender, it's like it's been slow cooked.
Provided by Nagi | RecipeTin Eats
Categories Chicken
Time 45m
Number Of Ingredients 12
Steps:
- Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
- Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned - about 1 minute on each side. Do not cook the chicken all the way through.
- Remove chicken skillet and set aside.
- Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
- Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
- Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
- If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
- Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.
Nutrition Facts : ServingSize 407 g, Calories 350 kcal, Carbohydrate 13 g, Protein 39 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 178 mg, Sodium 1458 mg, Fiber 1 g, Sugar 7 g
ADOBO-FRIED CHICKEN
This chicken is simmered in an adobo broth of vinegar, bay leaves, sugar and soy sauce for 15 minutes, giving the meat a strong foundation in the Philippines before it is dunked in buttermilk, then breaded and fried. Make the dipping sauce and refrigerate it before you simmer the meat, so you can dig in as soon as the fried chicken has drained and cooled. A well-seasoned cast-iron pan and a splatter screen will help to keep your chicken crispy and your stovetop clean.
Provided by Julia Moskin
Categories dinner, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Make the dipping sauce: Combine all the ingredients with 3/4 cup water in a small bowl. Cover and refrigerate until ready to use.
- Make the broth: In a large pot with a tight lid, combine all the ingredients with 1 1/2 cups water, or enough to barely cover chicken. Cover and bring to a simmer over medium heat. Simmer for 5 minutes, then turn heat down as low as it will go.
- Arrange chicken pieces on a work surface and season with salt. Add to broth, cover and poach for 15 minutes, turning once halfway through. Make sure liquid does not get hotter than a gentle simmer.
- Turn off heat and allow chicken to cool in the liquid about 20 minutes. Transfer chicken to a plate lined with paper towels. Pat dry. Discard broth.
- Pour buttermilk into a large shallow bowl. In a sealable plastic bag, combine the flour, 1 teaspoon salt, the paprika and the pepper. Working a few pieces at a time, dip chicken in buttermilk, shake off any excess liquid, then drop into bag with flour mixture. Seal bag and turn to coat pieces. Remove pieces from bag, shake off any excess flour and transfer to a large plate. Let stand at room temperature for 15 minutes.
- Meanwhile, pour oil into a large, deep cast-iron skillet fitted with a deep-frying thermometer until it comes just halfway up the sides. Heat oil to 365 degrees. Cook chicken pieces 3 or 4 at a time for 8 to 10 minutes, turning every minute or so, depending on how thick the pieces are; wings will cook faster and drumsticks will take longest. Be sure to keep oil temperature between 350 and 365 degrees. The chicken is cooked when internal temperature reaches at least 165 degrees.
- Using tongs, lift chicken out of oil and drain on paper towels. Let cool for at least 15 minutes (chicken should still be hot, but not scorching). Season again with a little salt and transfer to a platter. Serve hot, with the dipping sauce.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 47 grams, Carbohydrate 20 grams, Fat 64 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 13 grams, Sodium 679 milligrams, Sugar 7 grams, TransFat 0 grams
FAMOUS CHICKEN ADOBO
This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
Provided by angelaBBf
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
- Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g
FILIPINO "ADOBO"-STYLE CHICKEN
Steps:
- In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
- In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.
FILIPINO CHICKEN ADOBO WINGS
Building on the sharp and tart garlic and vinegar combo that's a Filipino standard, these wings are also sweet and spicy, making them go beyond their adobo influence.
Provided by Joshua Bousel
Categories Appetizers
Time 9h
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Mix together baking powder, garlic powder, salt, and black pepper in a small bowl. Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder mixture, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
- To make the sauce: Melt butter in a small saucepan over medium heat with bay leaf. When foaming subsides, add in garlic and red pepper flakes. Cook, stirring often, until garlic starts to brown, about 2 minutes. Stir in vinegar, soy sauce, and dark brown sugar. Bring to a boil and let simmer until sauce has thickened into a thin glaze, 10 to 15 minutes. Set sauce aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, 30 to 40 minutes.
- Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat. Transfer to a serving tray and serve immediately.
FILIPINO CHICKEN ADOBO
This one-pot Filipino Chicken Adobo recipe from Food Network uses only a handful of ingredients, including garlic and soy sauce.
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
- Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.
CHICKEN ADOBO WITH FILIPINO FRIED RICE AND CHARRED JAPANESE EGGPLANT
Classic Filipino garlic fried rice and chicken adobo make a perfect pair. The fried rice is a great accompaniment to many other dishes, including eggs for breakfast. The charred eggplant is a riff on ensaladang talong (roasted eggplant salad).
Provided by Anne Burrell
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 24
Steps:
- For the chicken: Heat a large, high-sided pan over medium-high heat. Add the black peppercorns and toast for 2 to 3 minutes until fragrant, shaking the pan to evenly distribute. Transfer to a spice grinder and grind. Add 3 tablespoons of the canola oil to the pan and heat over medium-high heat until shimmering. Pat the chicken dry and season liberally with kosher salt. Reduce the heat to medium. Place the chicken into the pan skin-side down and sear without moving the chicken until the skin pulls away from the bottom of the pan and begins to brown, 7 to 8 minutes. Flip the chicken and cook until browned on the other side, another 5 minutes. Remove the chicken from the pan. Discard the excess cooking oil and add the remaining 2 tablespoons of canola oil to the pan.
- Add the onions and cook, stirring occasionally, until translucent, 5 minutes. Add the soy sauce, vinegar, palm sugar, garlic, bay leaves, ground black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and add the chicken back to the pan. Cover and cook until an instant-read thermometer registers 160 degrees F when inserted into the center of the chicken, 15 minutes. Remove the chicken and allow to rest. Continue to cook the sauce, uncovered, until thickened and reduced, 5 minutes.
- For the charred eggplant: Add the white vinegar, sugar and bay leaf to a small saucepan. Heat over medium high and bring to a simmer for 2 minutes. Stir to dissolve the sugar, then turn off the heat and set aside.
- Preheat a grill pan to high heat. Brush the inside of the Japanese eggplants with olive oil and sprinkle with kosher salt and black pepper. Place the eggplants on the grill pan, flesh-side down, and grill until slightly charred and there are grill marks on the underside, 3 to 4 minutes. Flip, then grill another 2 to 3 minutes. Transfer the eggplants to a cutting board and slice on the bias into 2-inch pieces. Add the eggplant to a bowl with the onions and tomatoes. Pour the pickling liquid over the vegetables and toss to combine.
- For the fried rice: Heat the canola oil in a large saute pan over medium-high heat. Add the butter and swirl the pan to melt. Add the garlic and annatto powder and cook, stirring frequently, until fragrant and the garlic starts to lightly brown, 2 minutes. Add the cooked rice and toss to combine, making sure the rice is fully coated with the garlic and annatto mixture. Cook the rice, stirring occasionally, until it starts to get crispy, 5 minutes.
- To serve, place a chicken leg and thigh onto each plate, spoon the sauce around the chicken and garnish with the sliced scallions. Serve with the fried rice and charred pickled eggplant. Drizzle the eggplant with a little olive oil.
More about "adobo fried chicken food"
FRIED CHICKEN ADOBO - CASA VENERACION
From casaveneracion.com
Estimated Reading Time 3 minsTotal Time 25 mins
- Pour the vinegar and soy sauce into the resealable bag. Add the garlic, peppercorns, bay leaves and oregano. Seal the bag. Shake a few times to distribute the seasonings. Keep the in the fridge overnight.
ADOBO FRIED CHICKEN AND WAFFLES RECIPE - GOOP
From goop.com
Servings 6Estimated Reading Time 3 minsCategory Breakfast Recipes
- To make the waffles: Preheat your waffle maker and lightly oil it. Meanwhile, in a medium bowl, whisk together the flour, sugar, baking powder, salt, paprika, and black pepper. In a small bowl, whisk together the melted butter, eggs, and buttermilk. Pour the wet ingredients into the dry ingredients a little at a time, whisking constantly.
- Cook the waffles according to your waffle maker’s instructions. Cut the waffles into 2-inch-wide wedges and reserve on a plate at room temperature or keep warm in a low oven until ready to serve.
- To make the dipping sauce: Combine all the ingredients in a small bowl. Cover and refrigerate until ready to use.
- To make the adobo broth: In a large pot, combine all the ingredients, cover with a tight-fitting lid, and bring to a simmer over medium heat. Simmer for 5 minutes, then turn the heat down as low as it will go.
CHICKEN ADOBO FRIED RICE RECIPE - TODAY.COM
From today.com
3.8/5 (16)Category Entrées
- 2. Add the chicken and cook until slightly browned. Add jasmine rice, bean sprouts and crispy shallots. Add the braising liquid and soy sauce season with salt and pepper.
ADOBO (AUTHENTIC FILIPINO ADOBO RECIPE ... - RASA MALAYSIA
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- Put all the ingredients except for the water in a Dutch oven or any heavy duty pot and leave for about 30 minutes to marinate.
- Place the pot over medium heat, add 1/2 cup water, and bring to a boil. Lower the heat to a simmer and simmer without stirring until most of the vinegar’s acid has been cooked off – you will know when this is done because it won’t smell as sharp and “sting-y”.
- Keep simmering over low heat until the chicken is very tender - about 40 minutes to an hour. Taste the sauce. If it’s too salty or too sharp for your taste, add some of the remaining water. I usually end up using 3/4 cup total.
- When chicken is tender, remove the pieces from the pot and set aside. At this point the garlic will be very tender as well – you can mash some (not all!) of the cloves against the sides of the pot to incorporate it into the sauce.
CRISPY FRIED CHICKEN ADOBO RECIPE - YUMMY.PH
From yummy.ph
- Mix adobo sauce together in a large bowl: soy sauce, garlic, black pepper, vinegar, and bay leaf. Add chicken and marinate, covered, overnight.
- When ready to cook, heat enough oil for deep frying. Lightly drain a chicken piece from the adobo marinade. Toss into the flour mixture until completely coated. Repeat with remaining chicken pieces.
- Fry chicken in the hot oil until cooked through, cooking in batches as needed. Drain on a rack over paper towels. Set aside.
EASY CHICKEN ADOBO RECIPE - CASABALUARTEFILIPINORECIPES.COM
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ADOBO FRIED RICE - MANILA SPOON
From manilaspoon.com
Ratings 10Category Main Course, Side DishCuisine AsianTotal Time 15 mins
- Heat the oil in a wok or a large frying pan to medium setting. Cook the garlic until nicely browned but not burned. Add the meat and cook until heated up. If there are any sauce left with the meat, add it to.
- Mix the prepared rice with the meat and stir-fry until rice is heated through. Season with salt to taste. For some color, add a little soy sauce if desired. Garnish with some sliced green onions, if desired. Serve immediately with some fried eggs for a complete meal.
CHICKEN ADOBO - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
4.7/5 (18)Estimated Reading Time 7 minsServings 3Total Time 1 hr 10 mins
- Heat the coconut oil over medium heat in a big pot. Add garlic, whole peppercorns, red pepper flakes, and saute for 5 minutes (until the garlic is golden and everything smells really good).
- Add the chicken (skin-side down) and cook for another 5-7 minutes until the skin is nice and browned.
- Stir in the coconut milk, coconut vinegar, and soy sauce, plus 1 cup water. Add bay leaves. Bring to a boil. Then turn heat down to a simmer. Put the lid on and let simmer for 45 minutes.
- Remove lid. Bring heat back to medium and cook another 15 minutes. The liquid/sauce will get thicker and gravy-like. Keep cooking until it reaches the consistency that you prefer. Chicken should be falling-off-the-bone tender by this point. Remove and discard the bay leaves. Eat with rice ^_^
CHICKEN ADOBO (ADOBONG MANOK) RECIPE | PINOY FOOD GUIDE
From pinoyfoodguide.com
Cuisine FilipinoTotal Time 1 hr 55 minsCategory Main CourseCalories 234 per serving
- Remove the chicken from the marinade (reserve marinade) and pan-fry it when the oil gets hot enough.
FILIPINO CHICKEN ADOBO - INSTANT POT RECIPE - URBAN BLISS LIFE
From urbanblisslife.com
Ratings 39Servings 6Cuisine FilipinoCategory 30-minute Meal, Dinner
- Select Sear/Sauté, set the temperature to HI, and select Start/Stop to begin. Preheat for 2 minutes. Meanwhile, season the chicken pieces with salt, pepper, and paprika evenly on both sides.
- Season the chicken with salt, pepper, and paprika. Heat a large stockpot or dutch oven with the olive oil. Sauté and brown the chicken on all sides.
EASY CHICKEN ADOBO RECIPE (FILIPINO BRAISED ... - HUNGRY HUY
From hungryhuy.com
5/5 (2)Total Time 3 hrs 50 minsCategory Main CourseCalories 383 per serving
- Prep your chicken. If you have wings, make sure to separate the pieces between the flat and the drumstick to make for easier cooking.
WHAT TO SERVE WITH CHICKEN ADOBO - 7 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-09-12Total Time 20 mins
- Lumpiang Sariwa (Fresh Spring Roll) A crunchy and juicy fresh spring roll is an ideal partner for Chicken Adobo. The combination of these two makes a perfect combination.
- Fried Rice or Noodles. Fried Rice or Noodles is a great companion for Chicken Adobo. It’s another Chinese-inspired dish from the Philippines, and it can be served hot or cold.
- Sinigang (Sour Soup) Sour soup is another popular Filipino dish that’s served along with rice. The sourness comes from tamarind, which is widely available in the Philippines.
- Kare-kare (Oxtail Stew) Kare-Kare is a famous Oxtail stew originating from the Philippine Islands, which you can serve as a stew or soup. It has thick savory peanut sauce, and the meat is usually cooked to tender perfection using slow heat.
- Lechon Kawali (Fried Pork Belly) Lechon Kawali is another Filipino dish famous for having crispy and crunchy skin, while the meat remains very tender inside.
- Shredded Raw Carrot Salad. Shredded Raw Carrot Salad is another side dish that complements the Chicken Adobo. It’s also served along with other dishes like fried fish or even fried chicken.
- Pinakbet (Vegetable Stew) Pinakbet is a dish that contains mixed vegetables like eggplant, string beans, okra, squash, and some others. The vegetables are usually sauteed to perfection then cooked in fish sauce with the use of shrimp paste.
PORK ADOBO FRIED RICE RECIPE & VIDEO - SEONKYOUNG LONGEST
From seonkyounglongest.com
- Heat a wok over high heat, add cooking oil and crack an egg. Fry egg one by one, pour oil over the egg with a wooden spoon so you don’t have to flip over the egg. When the egg white’s crispy brown edges and yolk is cooked as your desire doneness, remove from the wok and set aside.
- There should be around 3 tbsp cooking oil remained in now-empty wok. If it’s less than that, add more oil. Add bay leaves, black pepper corn and garlic into wok then turn on the heat to high. This way we can slowly infuse the flavors from the bay leaves and black pepper corn to the oil, about 1 minute. Stir frequently.
- Stir in pork. Break down pork well with wooden spoon. When the pork is golden browned and fully cooked, add cold rice and pour the sauce mixture around the edge of the work.* This way the sauce will start sizzle for better flavor. Mix everything well until every single grain of rice is coated evenly with the sauce.
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